A number years ago I started making and tweaking cowboy cookies…you know the oatmeal cookies with added coconut and pecans. Yum! However, I had to take these cookies over the top by adding additional goodies. Actually, it was near the holiday season and I wanted to use up all my baking ingredients so I was not tempted by them after the holidays were over.

I knew these cookies were good. However, I had no idea how big a hit these cookies would turn out to be at holiday parties, cookie exchanges, and as gifts to my husband’s clients. Just by adding white chocolate chips, dark chocolate chips, holiday (red and green) chocolate chips, and dried cranberries, I had people raving about these cookies and wanting to pay me to make them some.

Why do I like Bob’s Red Mill Organic Unbleached White Flour? One reason is that it is freshly milled from Organic hard red wheat, with both the bran and the germ being removed, and leaving only the endosperm that is made into white flour. It is not enriched with any additives. Secondly, since professional bakers use this same high protein flour; I know it produces light, airy baked goods. It is extremely versatile and perfect for all baking needs.

In addition, Bob’s Red Mill makes Organic Whole Wheat Flour that is stone ground from organic hard red wheat with the bran and germ still intact to make it more nutritious. For those looking for gluten free flours, their Gluten Free 1-to-1 Baking flour makes it easy to transform traditional recipes into gluten free recipes by just replacing regular flour with this blend.

Whichever Bob’s Red Mill flour you choose, the results will be spectacular.

Before heading to the store to buy Bob’s Red Mill Flour, visit their web site, and also Click here to download a $1 off coupon for any Bob’s Red Mill product! You will be so happy you did once you taste the results of your baking.

For which holiday event will you make these Loaded Christmas Cowboy Cookies?

Instructions

Preheat oven to 350 degrees F. Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. Set aside to cool.

In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, white, dark, and holiday chocolate chips, dried cranberries and toasted coconut and pecans.

The recipe says it makes 36 servings…… how many cookies is a serving… 1 or 2? Planning on making these for a cookie swap and need to bake 6 dozen. Trying to figure out how much ingredients I will need to buy to ensure I bake enough for the swap. Any feedback would be greatly appreciated!